Monday, May 12, 2008
TWD: Florida Pie
Pretty nice looking meringue for my first time making one. Surprisingly, to make it, the egg whites are heated up with the sugar, before being beaten.
Tastes like yummy (to quote my grand-nephew) -- didn't think I'd like the coconut, but it's good. Love the meringue, although I normally don't. Could be because I misread the amount of sugar and used 1/2 cup instead of 1/4 cup.
1 9-inch graham cracker crust
1-1/3 cup heavy cream
1 cup shredded sweetened coconut
4 large eggs, separated
1 14-ounce sweetened condensed milk
1/2 cup fresh lime juice
1/4 cup sugar
Center rack in the oven and preheat to 350 degrees.
Coconut cream: Put cream and 1 cup of coconut in saucepan and ring to a boil over medium-low heat, stirring constantly. Continue until cream is reduced by half and mixture is slightly thickened. Scrape cream mixture into a bowl and set aside while preparing lime filling.
Lime filling: Using a mixer, beat egg youlks on high speed until thick and pale. Reduce speed to low and beat in condensed milk. Add half of the lime juice. Mix until incorporated, Add remaining juice, and continue mixing until incorporated.
Pie: Spread coconut cream on bottom of pie crust and pour over lime filling. Bake for 12 minutes. Cool.
Meringue: Preheat broiler. Head egg whites and sugar in saucepan over medium low heat, whisking continually, until hot to the touch. Transfer to mixer bowl and beat on high speed until they cool down to room temperature. Spread over pie and place under broiler until browned.
Refrigerate or freeze pie until serving time. Thaw before serving.